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R-793M O/M & C/B
STRAWBERRY JAM
Makes 675g (1
675g (1
1 /
45ml (3tbsp) lemon juice
675g (1
1 /
* setting point: Place 5 ml (1tsp) jam onto
chilled saucer. Stand for 1 min. Move surface of
the jam gently with finger, if surface wrinkles then
setting point has been reached.
LEMON CURD
Makes 300g (12oz)
100g (4oz) butter
450g (1lb) caster sugar
45ml (3tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks(size 3), beaten
TREACLE TOFFEE
Makes 600g (20oz)
450g (8oz) soft dark brown sugar
150ml (10tbsp) water
10ml (2tsp) treacle
50g (2oz) butter
50ml (4tbsp) malt vinegar
PEANUT BRITTLE
Makes 300g (12oz)
100g (4oz) caster sugar
75g (3oz) golden syrup
60ml (4tbsp) water
2.5ml (
1 /
2
25g (1oz) butter
100g (4oz) unsalted Peanuts, blanched
* Hard crack: To determine drop a teaspoon of
mixture into a glass of cold water and the toffee
should be hard to the touch.
CHOCOLATE FUDGE
Makes 675g (1
150g (5
1 /
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
Downloaded from:
http://www.usersmanualguide.com/
08/06/2000
15:17
RECIPES
lb)
1 /
2
lb) strawberries, washed and hulled
2
lb) preserving sugar
2
tsp) baking powder
lb)
1 /
2
oz) milk chocolate, broken into pieces
2
Page 62
1 Place strawberries and lemon juice in a very
large bowl.
2 Heat on 100% for 5 minutes until strawberries have
softened. Add the sugar, mix well.
3 Cook on 70% for 35-40 minutes until setting
point* is reached, stir every 4-5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
1 Place butter and sugar in a bowl. Heat on
100% for 2 minutes until melted.
2 Blend cornflour with lemon juice and rind. Stir
into the butter and sugar mixture. Heat on 100%
for 3 minutes until sugar has dissolved. Cool
slightly.
3 Beat in the egg yolks and cook on 50% for
8-9 minutes, stir every 2 minutes until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
1 Place all ingredients in a bowl, mix well. Heat on
70% for 26-28 minutes, stir every 2-3 minutes
until toffee reaches hard crack* stage.
2 Pour into a greased, square 20.4cm (8") dish.
Chill to set before breaking.
1 Mix sugar, syrup and water in a bowl. Heat on
100% for 2 minutes, stir every minute until sugar
has dissolved.
2 Add the baking powder and butter, mix well.
Heat on 100% for 1 minute. Stir in the peanuts,
cook on 70% for 9-10 minutes, stir every minute
until hard crack* stage is reached.
3 Pour the mixture into a greased, square 15.3cm
(6") dish, chill to set before breaking.
1 Place the chocolate in a bowl and heat on
100% for 2 minutes, stir every 30 seconds until
melted.
2 Stir in butter, icing sugar and milk. Heat on
100% for 3 minutes, stir vigorously every minute
until the mixture is thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15.3cm
62
(8 x 6") dish, chill to set before cutting.
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